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When scooping ice cream from the carton, do so quickly and return the unused portion to the freezer as soon as possible, since thawing and refreezing causes ice crystals to form on the surface. It’s also a good idea to store ice cream in the coldest part of the freezer, away from the door.
When I have a bunch of fresh basil that I can’t use right away, I finely chop the extra, stir it…
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A half of a loaf of homemade garlic bread is usually enough for my family, leaving the rest of…
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